In my opinion, if you are only planting 2 or 3 tomato plants, there is no reason to stagger them. I am in zone 7 North Carolina, so my growing season is likely different than yours, however, my tomatoes grew and produced all summer long and into the fall some, not just 1 month. Plus the tomatoes you are planning to grow are 3 different types used for 3 different purposes (roma, slicing, cherry) so it is ok to have some of all at the same time. Do check to make sure if the tomato varieties you are growing are determinate or indeterminate. Indeterminate tomatoes can easily be trellised 1 per square foot by keeping the suckers pruned as it grows upwards. Tomatoes do not grow onto a trellis by themselves like beans do - as they grow, you weave them in and out up the trellis. I have left about a little over a foot of room behind my trellis that I can walk behind it and tend to my trellised plants from the back side. In fact, my garden interior dimensions are approx 18 feet x 2.75 feet (31-32 inches). I have that 32 inches divided into 3 squares - 12 inches, 12 inches, and 7-8 inches deep for the back square where my trellis is. My trellis sits about 3-4 inches in from the back garden edge over the middle of my 8 inch square. This was plenty of space for my tomatoes planted one plant per 8" deep x 12" wide square last year. I did keep them pruned to one main vine only. I have read that sugar baby watermelon can easily be trellised. I have those seeds myself and will be trellising them this year. I will also note that I have a very strong trellis. I will be growing the following on my trellis ... peas, tomatoes, watermelon, cantaloupe, honeydew (if I can ever find any seeds!), cucumber, blackeye peas (cowpeas). Peas and beans are planted on the trellis in 2 rows of 4, one row on each side of the trellis, all in one square foot, which will give you 8 bean plants per square foot. Cucumber is planted 2 per square foot in one row along the trellis. Unless you are pickling cukes, I think 1 or 2 plants is plenty. If you do 2 squares of beans, 1 square of cukes, and 3 squares of tomato, that is your 6 feet of trellis. However, here is an idea ... you were going to originally have 2 beds of 4x4, I am assuming they were side by side ? If so, could you do one bed of 3x8 ? There is no such thing as too much trellis in my opinion ! With 8 feet of trellis, you could also trellis your sugar babies. If you do not trellis the watermelon, I think you should plan on putting it elsewhere, as they take up a lot of room on the ground. Or possibly plant it in a corner of the bed and sprawl it outside of the bed. Assuming 3x6, with your 6 squares of trellis planned for, that leaves 12 squares ... I recommend the following ... plant your 2 pepper plants in the middle row next to the tomatoes on your trellis. The 10 remaining squares can all be broccoli and carrots and the watermelon. Staggered planting for those would be good. I have read online to plan for 5 to 10 broccoli plants per person and 20 to 40 carrots per person. Obviously, you will not have room for all that, so do what you can. Mel recommends 16 carrots per square. My carrot packages call for 2-3" spacing between carrots which would be 36 carrots per square on 2" spacing (6 rows of 6) or 16 carrots per square on 3" spacing. Last year, I think anniesgranny planted on 1.5" spacing at 64 carrots per square !! She harvested some of them as baby carrots though and reported great results. Watermelon will likely yield 1-2 melons per plant. This is also my first year for broccoli. I have read that once you cut the first head, more little ones will sprout from the cut area. Broccoli & carrots are spring/fall veggies, while all of your others are summer veggies. In the south, we have a definite spring season and a very hot summer season which does not work for broccoli & carrots thru the summer. My broccoli will be done by about June 1, at which point I will put something else in that space (bush beans) and then in the fall I will plant the cool weather crops again. You grow girl website has a seed planting chart based on last frost date that is easy to use ... http://www.yougrowgirl.com/grow/, click on The Lazy Gardener's Seed Starting Chart. For companion planting, this website has a long descriptive list http://www.ghorganics.com/page2.html. If you do end up using cinder blocks, a lot of people use the holes in the blocks to plant other things like herbs, flowers, onions, etc. Be sure to calculate the width of the blocks in your plan to account for what the interior dimensions of your garden will be. My bed is built with 4x4's of treated lumber and 2x8's of untreated lumber. I do not have an answer on the slugs question, as I luckily did not have a problem with them. I have just started my first compost bin this year as well, so am not speaking from authority, but I think there is no problem with compost being in the shade from what I have read. Mine is, so I really hope it is fine ! You can build a free compost bin by using shipping pallets (find for free on craiglist) and tie them together with wire coat hangers. It also looks pretty nice in my opinion with the boards oriented vertically. Do a google search for compost bins made from pallets. Finally, check out the square foot gardening forum on gardenweb and also read the FAQ's for that forum. Sorry this reply is sooooooo long ! : )

Here's one of my favourite Spanish dishes - Although I have been making it for years the way a Spanish cook once showed me, this time I followed the preparation seen recently on a Spanish Cooking TV channel. Their ingredients included a small piece of or pork fat and a stewing chorizo (chorizo para guisar). If choosing a chorizo for this dish, be sure it is the right type which has the red pimiento colour. The small piece of tocino can be seen just to the right of the sprig of rosemary. Stewed Lentils (Lentejas Estofadas) 350 grams (1 1/2 cups) of small dark lentils - put them to soak the night before in water to cover 100 grams (3.5 oz) red stewing chorizo sausage - lightly pricked over with tines of a fork 50 grams (1.7 oz) salted tocino pork fat - cut into large diced pieces 1 TBSP flour 2 carrots diced fine 2 medium leeks, using only white stems sliced finely in rounds 1 lg clove garlic (this was optional but I wouldn't leave it out) - pass through garlic press 2 cups beef broth (I used 2 Knorr cubes) 1 bay leaf fresh rosemary - small sprig olive oil - about 1/4 cup 2 cups extra water to add after 1st hour 1. Soak lentils the NIGHT BEFORE in water to cover. * Note this if now often unnecessary with newer fast cooking lentils. 2. Next day drain and rinse lentils, put aside. 3. Heat olive oil in heavy cooking pot. When sizzling, add carrots, garlic and leeks. Lightly brown while stirring. 4. Add 1 TBSP flour and keep stirring for about a minute. 5. Add lentils, beef broth, whole chorizo, tocino, laurel and rosemary 6. Put on lid and simmer very gently for 1 1/2 - 2 hours. Check after 1st hour and add up to 2 more cups water as needed. 7. Adjust seasoning and serve. ***************************************** Lentil & Potato Potaje (Potaje de Lentejas y Patatas) 3 cups of presoaked lentils 4 medium potatoes - cut into large dice 2 slices of stale bread 3 cloves garlic vinegar salt Put lentils in large pot, cover with water and begin to boil. As soon as lentils have begun to cook do the following: In a frying pan with 1/2 inch of oil brown the garlic and then add the bread and fry until brown. Remove garlic before it's too dark. Put browned bread and garlic into a mortar and grind to a paste. During the early part of cooking the lentils add the paste from the mortar to the lentils together with the oil that's left in the pan After about half an hour and before lentils are tender, add the diced or quartered potatoes, salt and finish cooking until all is tender. Check and correct salt and a dash of vinegar before serving. Source: A cook friend from Mallorca. *************************************** LENTIL & VEGETABLE SOUP Ingredients: lentils - 250 grams (slightly over 1 cup) garlic - one whole head onion - 1 large - quartered Kasseler smoked pork chop - 1 large (or 250 grams other smoked pork or bacon) ham or pork bone as for making stock 4 medium carrots - sliced into coins 2 stalks celery - diced 5 medium potatoes - peeled and cut into 8ths 6 flowerettes of cauliflower green beans - handful sliced tomato puré - small 4 oz tin olive oil - 4 TBS fresh garden herbs: 1 bay leaf, several sprigs thyme, Italian flatleaf parsley 2 or 3 sprigs chicken stock 1 liter (4 cups) or water and 3 Knorr chicken stock cubes salt & fesh ground pepper water to cook lentils vinegar - 1 teasp garlic croutons - optional garnish Method: 1) Turn on oven to 350F. Put lentils in large heavy bottomed stew pot with water to cover plus about 2 inches, bring to boil and simmer 45 minutes. Check water level and add more as needed. 2) Meanwhile put whole head of garlic into shallow baking pan together with quartered onion, Kasseler or smoked pork and ham or pork bone, drizzle with olive oil and roast in oven at medium heat about 45 minutes. 3) Remove baking tray from oven when all is nicely browned and cut meat into small dice and add to lentil pot along with onion. Squeeze garlic from skin into lentil pot, adding ham/pork bone along with oil and juices scraped from roasting pan. 4) Add rest of vegetables to lentils, chicken stock (or water and stock cubes), tomato puré, fresh herbs and bay leaf, parsley - reserving one sprig, fresh ground pepper. Bring to boil and simmer about 1 hour until vegetables are done, adding more water if needed. 5) When vegetables are tender, remove ham/pork bones and any bare thyme stems from pot, check for flavour and add salt as needed. Add vinegar and stir. 6) Serve with a bit of chopped parsley and more fresh ground pepper. Homemade garlic croutons are also nice as a garnish. Source: Recipe as I learned from a Mallorquin housewife years ago. ******************************* Lentil Purée Convert leftover stewed lentils into a delicious purée by putting them into a food processor and adding the following: 1 1/2 cups of chicken broth 2 lg cloves of garlic crushed and browned in 1/4 cup oil in small frypan 2 slices brown bread broken in small pieces and fried in the garlicky oil until brown Processed the above until smooth and then heat it gently. Dice more pieces of brown bread and toasted them in the frying pan with oil and garlic salt for the croutons. SharonCb

Patti that's not what I was trying to get across, sorry it seemed that way. I just meant keeping all of the recipe items in a thead made it so easy to look for recipes of the month when you wanted to find something you didn't have time to copy when you first read it or to see if someone else had posted something new. Many times I just run in to see if I have all the ingredients and if not I come back to get the recipe after I have them. I personally do not care if they are tried and true but if they are I really appreciated the poster telling us so and what changes they thought would improve or shortcuts that may have helped in making it happen. I started posting everyday too but there were only about five that posted a recipe, and then nothing and the recipe thread of the month would disappear to the next page because no one posted on it, but there were still recipes in other threads that generated conversations, and that was what I was hoping this recipe thread would achieve. By the way your what's for supper is a great thread, many times the following night supper is determined by someone's posting. Don't know how to 'splain it I guess, hope this made sense.

Anyanka, I know Cardiff & Penarth, of course - not far from here. We're all a bit temperamental, so your ex is not a-typical. And you weren't indelicate at all - thanks for anwering. Cindy, We can eat leeks, of course (in Henry V, Fluellen makes the Englishman eat one raw!). Then, having a lot of the west coast all to ourselves (and lovely it is), we have a lot of fish - particularly shellfish, like cockles. Then, there's a seaweed called 'laverbread' which those of us brought up on tend to love, fried with bacon and eggs (and others tell me they would like to use as a substitute for tarring roads.....). Our lamb is delectable: 'The mountain sheep are sweeter 'But the valley sheep are fatter, 'We therefore deemed it meeter 'To carry off the latter' (War song of the Dinas Fawr) (Peacock, I think) Welsh 'black' beef is sold in the best restaurants. Welshcakes (griddlecakes) like what Gran (Mamgu) made are always lying around, waiting to be picked at, likewise Bara Brith - literally 'sweet bread' Chips are sold everywhere - there's quite a lot of overweightness (I just coined that word) around. But we are very cosmopolitan and like to try new things all the time. Fairly recently, we have started distilling a tasty whisky called 'Penderyn', but it's very expensive. Vee has mentioned 'Brains' beer.... Pam, We are going to Llandudno next weekend for a conference with the Welsh Acadamy (Yr Academi). For the last two years, the conferences have been held there. It's a lovely place, on the north Wales coast. Most of the buildings on the sea front are Regency: walk out on to the pier and look back at the town - it shines white and very beautiful. A bit like Brighton (the best bits) but on a smaller scale. Not much Welsh spoken there (except at the conference) because it's quite near Liverpool and a favourite with our English friends. And we love poetry. Swansea Borough Council refuse-collection vehicles are the only ones I have ever seen anywhere with lines of poetry on them - mainly Dylan Thomas, of course. "Here come the 'Boys of summer' ", I say, when I see them jumping out of their vans and emptying the wayside bins along the seashore...... I'm looking forward to the St. David's Day thrash. With luck, we might have won another rugby match before then (we beat Scotland last week, but, alas, were beaten by the dreaded English (Sais) the week before) I'm training up Grendal (who is half dragon, by the way, and half something unmentionable) to behave in a courtly fashion to you all when you arrive. My word for you will be: 'Croeso!' - 'Welcome!' Dido